Goats cheese, sage and pumpkin ravioli
1 butternut pumpkin peeled and cut into 2cm pieces
200 gm soft goats cheese
Half a bunch of fresh sage, roughly chopped or torn
1 packet of ready made fresh lasagne sheets
Olive Oil
Salt and pepper
Fresh parmesan
Filling
Roast pumpkin pieces in 200C oven for 45 mins. Mash whilst still warm. Once cooled add goats cheese, sage, salt, pepper and mix well.
Preparing the Ravioli
Lay one sheet of lasagne flat on a clean bench and lightly brush with water. Place 1 teaspoon of filling at 3 cm intervals in two rows along the sheet, allowing a 3 cm space at either end. Place a second sheet of pasta over the top and press firmly between fillings. Cut ravioli out with a pastry cutter or using a sharp knife to create square ravioli. Continue making ravioli with remaining filling.
Bring a large pot of salted water to the boil and add gently add ravioli with slotted spoon. Once boiling reduce to a simmer and cook until ravioli float to the top of the water. Remove and serve at once with a drizzle of olive oil, freshly grated parmesan and black pepper.
Serves 4